Middle Eastern Glazed Chicken

Yield: 6 servings

2 lbs chicken thighs, bone-in and skinless

1/2 cup orange juice

2 tbsp coconut aminos

3 garlic cloves, minced

1 tbsp apple cider vinegar

1/4 tsp cinnamon

1/4 tsp ground ginger

salt and pepper

1. Place chicken thighs in a large glass baking dish in a single layer.

2. In a bowl, whisk together remaining ingredients. Pour over chicken, and let marinade in the fridge for 2 hours.

3. In a large skillet, heat a tablespoon of coconut oil over medium-high heat. Transfer chicken thighs to the heated pan, reserving the marinade.

4. Cook for 5 minutes until the bottom side of the chicken turns a medium golden brown. Flip and let the other side cook for 4 more minutes.

5. Pour reserved marinade over the thighs and cover with a lid. Let the marinade come to a low boil then turn the heat to medium low. Cook for 6 to 8 more minutes until each thigh is cooked through and the marinade has reduced to a glaze.

6. Transfer the chicken to a serving dish, salt lightly, and pour the glaze from the pan on top of the chicken to serve. Serve warm.

https://autoimmunewellness.com/middle-eastern-glazed-chicken/

Orange Ginger Pork Tenderloin

Yield: 4 servings

3 tbsp coconut aminos

3 tbsp honey

1 tbsp orange juice

1 tbsp orange zest

1 tbsp apple cider vinegar

1 tsp ginger, grated

1 lb pork tenderloin

2 stalks green onion, sliced

1. Combine all ingredients except green onion in an oven-safe dish and marinate in the fridge overnight.

2. Preheat the oven to 350F.

3. Bake the tenderloin uncovered in the oven for 1 hour, turning once halfway through, or until the internal temperature reaches 145 degrees.

4. Serve garnished with green onion.

https://autoimmunewellness.com/orange-glazed-pork-tenderloin/

Orange Ginger Stir Fry Sauce

Yield: 3/4 cup

1/2 cup coconut aminos

1/3 cup orange juice

1 tbsp fish sauce

1 knob piece ginger, peeled and grated

2 cloves garlic, minced

1/2 tsp chili flakes

1. Place all of the ingredients in a small pot. Stir to combine.
2. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes. Remove from heat. 

3. Store in a jar, refrigerated, for up to 1 week.


http://zenbelly.com/2014/06/18/the-zenbelly-cookbook-sneak-peek-orange-ginger-beef-stir-fry/